original text from about A.D. 1390
Fenkel in Soppes
—Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.
Fennel in Sopps
—Take blades of fennel, shread them, but not too small and then boil them in water and oil along with minced onions. To this add saffron, salt and sweet spices and serve this on toasted bread.